Since I arrived in Austin, I’ve noticed a few things that stand out about the city and my experience here.
[First] Technology is everywhere. If you don’t carry a smartphone or tablet, you might feel a little out of place. Apple devices, in particular, are very common here—iPhones and iPads are everywhere. I still use an older Samsung flip phone with no internet access, so I often feel disconnected when I see people juggling BlackBerries, iPhones, and tablets. I’ve always preferred a simple flip phone, but seeing how common smart devices are has me considering an upgrade.
[Second] My music knowledge could use an update. I went to a show last night featuring Wiz Khalifa and B.o.B., artists I thought I wasn’t familiar with. It turned out I actually knew several of their songs once they started playing, which reminded me how quickly pop culture moves and how easy it is to miss new music if you aren’t actively following it.
[Third] The restaurant scene in Austin is impressive. Compared to Minneapolis, Austin feels like a neighborhood full of independent eateries rather than chains. I spotted two frozen yogurt shops on a single block, which seemed like a small slice of heaven. The variety of locally owned restaurants gives the city a strong culinary identity.
Last night we dined at a wine bar called Cru. The menu was thoughtful and ideal for someone who enjoys food that’s both refined and approachable. To share, we ordered an Ahi tartare that felt like a fresh, creative take on sushi—it combined ahi tuna with avocado, cucumber, cilantro, vine-ripened tomato, and an olive tapenade, and it was presented beautifully.
For my main course I chose the Cru House Salad and asked for grilled salmon to be added. I paired the meal with sparkling water, which was a refreshing complement to the flavors on the plate. The dish was satisfying and elegantly simple.
We finished dinner and walked to Tart, an organic self-serve frozen yogurt shop. It felt indulgent but well worth it—there were so many flavors and toppings to choose from. I tried to be reasonable after a heavier portion the night before; instead of repeating that size, I kept my serving to a smaller amount and still enjoyed every spoonful.
[Fourth] Overnight oats have proven to be a great travel breakfast. I planned to make hot oats, but our hotel room only had a refrigerator and no microwave, so overnight oats were the perfect no-cook solution. They’re easy to prepare, require minimal ingredients, and keep well in a hotel fridge.
Overnight Oats
– 1/2 cup oats (I used a five-grain blend)
– 1/2 cup almond milk
– 1/2 cup water
Directions: Combine the oats and liquid in a bowl or jar. Refrigerate overnight or for at least two hours. By morning the oats will be tender and ready to eat. I topped mine with a sliced banana, a spoonful of maple almond butter, and a handful of trail mix. If you don’t have milk, you can use 1 cup of water or another preferred liquid—either works fine.
Today’s plan includes a quick workout in the hotel fitness center followed by more conference sessions in Austin. Tonight we’re planning to try a “make your own sushi” restaurant, which sounds like a fun and interactive dining experience.
Happy Friday,
L
Questions for readers:
Do you use a smartphone? What model do you have, and do you find it indispensable?
What is your go-to travel breakfast?